vehnäallergiaa

Vehnäallergia, also known as wheat allergy, is an immune system response to proteins found in wheat. Wheat is a staple food in many cultures and is used to make a variety of products, including bread, pasta, and cereals. The proteins that trigger an allergic reaction are called gliadins and glutenins. Gliadins are found in the endosperm of wheat grains, while glutenins are found in the gluten proteins that give dough its elasticity.

Symptoms of a wheat allergy can vary from person to person, but common signs include hives, itching, swelling of the lips, tongue, or throat, and in severe cases, difficulty breathing or anaphylaxis. Anaphylaxis is a serious and potentially life-threatening reaction that requires immediate medical attention.

Wheat allergy is relatively common, affecting about 1-2% of the population. It is often diagnosed in childhood, but it can also develop at any age. People with a wheat allergy may also have a gluten allergy, which is an allergy to the gluten proteins found in wheat, barley, and rye.

Treatment for a wheat allergy typically involves avoiding wheat and other gluten-containing foods. This can be challenging, as wheat is a common ingredient in many processed foods. In some cases, medication may be prescribed to manage symptoms or prevent anaphylaxis. People with a wheat allergy should always carry an epinephrine auto-injector, which can be used to reverse anaphylaxis.

In summary, vehnäallergia, or wheat allergy, is an immune system response to proteins found in wheat. Symptoms can range from mild to severe, and treatment typically involves avoiding wheat and other gluten-containing foods. If you suspect you have a wheat allergy, it is important to consult with a healthcare professional for proper diagnosis and treatment.